Planning dinner every night can be a challenge especially if there are slim pickings in the fridge and I happen to be fresh out of .... practically everything. Several trips to various grocery stores are imminent but in the meanwhile I have to wing it. There's sweet potato ( originally meant for fries) and there are cans of black beans. The combination may raise eyebrows but it is a match made in heaven. The cheese and sweet potato melt together and create a luscious filling that is gooey and contrasts well with the crisp toasted tortillas. Now that I think about it diced peppers, onion, bacon or just about anything can be thrown in for some extra oomph. I added in baby spinach ( great way to get kids to eat their greens) and the results were phenomenal!Roasted peppers, salsa or avocado go well with these quesadillas but they do well on their own and don't really need the extra frills.
Recipe for Sweet Potato Quesadillas:
4 sweet potatoes
2 teaspoons oil
1 onion
2 cloves garlic
1 can black beans drained and rinsed
1 teaspoon cumin powder
1/2 teaspoon chili powder
salt to taste
1 cup pepper jack or Mexican cheese blend
1 cup baby spinach leaves
8 tortillas ( plain or flavored)
cooking spray
1. Cook the sweet potato, mash, season and set aside.
2. Heat the oil in a pan and saute the garlic and the onion until fragrant. Add in the beans.
( At this point any other veggies can be added in). Season with salt and add in the cumin and chili.
3. Assemble the quesadilla by placing 4 tortillas on a flat, clean surface. Spoon a fourth of the potato onto each and top with the bean mixture cheese and spinach. Place the second tortilla over this and press down gently.
4. Heat a griddle and cook on each side till the cheese melts and the tortillas are crisp. Cut into quarters and serve hot topped with avocado, sour cream, or salsa. A sweet red pepper roasted accompanies it well.
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